Keema Matar Pulao

As gradually, the weekend arrives, I start planning our meals for the weekend. While our weekdays are always light and minimal, weekends are elaborate. Often it becomes as rich as starters, main course, and desserts. So as the weekend was approaching, I sat down to plan our meals. Oh! yes, they are well planned ahead of time such that I have all the ingredients for the dish.

P.S. Since my weekdays are very busy, every dish that is prepared and put up on the blog is prepared during the weekends.

You must have seen me often posting recipes of polao and biriyani. That is because “my man” loves such rice dishes, be it polao, biriyani, or any kind of fried rice. Additionally, such polaos are an easy one-pot meals. Max. you need raita and some salad to go with it. Therefore, when I am a bit busy during the weekends or I have guests at home on short notice, polaos are what comes to my rescue.

Other meat/poultry based polaos on my blog

Sylheti Akhni Polao
Chicken Yakhni Pilaf/Polao

Vegetarian Polao on my blog

Niramish Chhanar Polao
Lebu Pata Ghol Polao
Komola Polao
Narikel r Dudh Polao
Basanti Polao

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Keema Matar Polao

The pearls of green peas along with minced meat and aromatic spices makes this polao a perfect one pot meal for busy weekends or guests coming to your place on short notice.

Course Main Course

Cuisine Bangladeshi, Indian

Keyword keemamatar, keemamatarpolao, keemapolao

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4

Ingredients

• 300 g of keema(minced meat)
• 2 cups of basmati rice
• 2 medium sized onion
• 1½ teaspoon of ginger paste
• 2 teaspoon of garlic paste
• ½ teaspoon of cumin seeds
• 2-3 bay leaves
• 1 inch cinnamon stick broken into pieces
• 6-7 cardamom pods
• 6-8 cloves
• 10-12 black peppercorns
• 4-5 green chilies
• 1 cup of green peas fresh or frozen
• Salt to taste
• ½ teaspoon of turmeric powder
• 1 teaspoon of fennel powder
• 1 teaspoon of garam masala powder
• 1 teaspoon of red chili powder
• 1 teaspoon of cumin powder
• ¼ cup of oil
• ¼ cup of ghee
• 1 teaspoon of rose water
• 1 cup of milk

Instructions

• Wash the rice properly 2-3 times and let them soak in water for 30 minutes.
  
• After 30 minutes, drain the water and let the rice air dry on a kitchen towel
  
• In a deep bottomed pan, add the oil and heat it. Add the thinly sliced onions to the pot and fry them till they turn golden brown in color. Keep the onions aside. (See Notes)
  
• To the remaining oil, add the ghee and heat it. Temper the oil with bay leaves, cinnamon stick, cardamom pods, cloves and peppercorns and let them splutter.
  
• Add the ginger garlic paste to the pot and saute them for about 30 seconds. Do not burn them.
  
• Now, add the minced meat and mix it with other ingredients in the pot.
  
• Add about ⅔ of the fried onions to the pot followed by red chili powder, salt, turmeric powder, cumin powder, gararm masala powder, fennel powder.
  
• Mix all the ingredients together in the kadai and continue cooking for about a minute or till the meat changes its colour.
  
• Add about ½ cup of water and cover and cook till the meat is cooked through and oil leaves the sides of the pan.
  
• Now, add the green peas to the pot and mix everything evenly.
  
• Next, add the rice to the pot and saute them till the rice changes it color. This should take about 3-4 minutes on medium flame.
  
• Add 3 cups(double the amount of rice) of warm water, salt and 1 cup of milk to the pot and give it a stir. You can stir the mixture gently a couple of times in between. (See Notes)
  
• Cover the pot and cook the rice on medium flame till the rice is cooked through and all the water is evaporated.
  
• Turn off the flame and sprinkle the rosewater on the polao. Keep the polao covered till ready to serve.
  
• Garnish the polao with the remaining fried onion strands.

Notes

1. Be careful not to over fry the onions. Over-fried onions will make your polao bitter.
2. The amount of fluid should be double the amount of rice. Milk enhances the taste of the polao but if you want to skip it, you can replace it with equal amount of water.
3. When you add salt to the polao after adding rice, there are two things that you need to keep in mind. Firstly, salt was added while cooking the meat. secondly, when you add the salt to the water should be slightly high on salt. it is only then that the salt in the polao will be perfect.

Variations

Here, for this polao I have used minced meat of lamb. You can use goat, beef or even chicken to prepare keema polao.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com